Thanks for a great tutorial! I have never seen anybody remove the silver skin so easily with almost zero waste.I have filleted a lot of fish, but never thought of applying the same technique to a tenderloin!

5 years ago, and still my go-to video for my once-a-year Tenderloin Processing.

Dude, even though I’m trying to just learn how to cut this meat up and I’m not the most interested. You sir deserve a award, this is what a KZfaq video should be!!!! Great skill, great editing, great audio, great voiceover. Thanks a million!!!!

Every year or so when I buy a filet, I always come back to this video for a quick refresher. Sure I can do it on my own now since I've done it a couple times successfully, but it gives me the confidence boost :)

Did a very good job showing how to break down a tenderloin, no stalling, uhms or wasted words, just pure info. THANK YOU!

My local grocer has cut prime tenderloin at $22/lbs and Sam's Club has the whole loin at $11-12/lbs. Its time to start making my own cuts. Your video has given me the knowledge and confidence that I can butcher it myself and save a lot of money. Thanks for the video!

Thanks Jacob Burton! What a pleasure to watch a pro at work (specially when the video is properly edited too!). No wasted words, no wasted images, no wasted beef, ... what more can you ask for!

This is proof that procrastination has no limits.

Really good tutorial. I have watched some shockers in the past where observing isn't very clear or they move too fast/slow with instructions. This is perfect and easy to comprehend.

I’ve watched many tenderloin breakdown videos, and this is by far the best I’ve found. Great explanation, pace and presentation

My local grocery outlet had 4 lb beef tenderloins for $30 and I knew I had to try it out! This video was perfect for a noob breaking the meat down, thank you!

I just spent a big chunk of time watching quite a few videos before I attempt to butcher my first tenderloin. THIS ONE IS MY FAVORITE!!!

Thanks for the great video. I took on my first whole tenderloin that I found for $9.99 a lb. I figured all I had to do was take it home, slice it up and vacuum seal and wha-la.....I gots lotsa filet mignon steaks wrapped and ready to go. Meanwhile saving $5 to $7 a lb. instead of buying already cut and ready for the BBQ filet mignon. I was already a winner...right? Then I decided to look up videos to make sure I didn't eff up a 7 1/5 lb. of meat that stretched at least 2 1/2 feet long and that cost me $75. That was when my life changed forever. Long story short - After 2 1/2 hours on Sunday I butchered the tenderloin and neck to perfection, thanks to you, and after another 2 1/2 hours on Monday I butchered the chain and got 3 large premium hamburger patties out of the deal. Was it worth it.....? Not so sure. I would be curious how long an experienced butcher would need. 5 hours for me seemed like eternity.....

This is the way it's done ... many thanks for an excellent video. Clear, concise guidance for us amateurs.

Thanks a bunch, 6 min in and I already paused the video and successfully butchered my first tenderloin!

Beautiful trimming skill, I currently have many opportunities working with beef tenderloin at my workplace and this video definitely helped me a lot. Thanks!

Successfully sliced up my first tenderloin with ease using your tutorial. Thanks!

Thanks for the video! I just bought 4 tenderloins from the grocery store. They had them down to $7/lb. I have so much beef now.

MASTERFUL!!! Thanks for posting this informative, concise video!

Never in my would I imagine myself learning to fillet, and your tutorial is right to the point.

Thanks for the video. My husband raises beef and I currently have 4 tenderloins in my deep freezer. At least now I have some idea of what to do with them.

Great video, no nonsense talk. Superb knife skill. A true master. Hat off to you sir.

Just butchered my first tenderloin today, prepping for specials for this week. This video really helped, thanks for uploading.

FANTASTIC video! The level of detail you go into was just right. It prepared me to make some great cuts of meat!

Thank you very much I am making beef wellington for Christmas dinner and this video showed me how to break down my tenderloin to do so.

Great video sir! Clear instructions and audio! Now I’m ready to tackle mine!!

Where is that guy now ? His videos are so clear while packed with info.

Thanks Jacob, just cleaned a beef tenderloin with your instructions and the steaks were great!

Very professional! I love your skills! Thank you for sharing =) I've never butchered a whole tenderloin, I'm looking forward to it!

Thank you for this video. I removed the silver skin the exact way you showed and it was so easy. Almost zero waste. This is my first time buying a tenderloin. This video was a great help.

Thank you for your presentation, you are truly skilled.

I love this video. I have portioned about 8 tenderloins using this video. Excellent!

Was going to ask what to do with the trimmed portions and you answered it in the end. I got a sausage grinder and will be using all of the suggestions. TY

Good work! The critics who claim there is a proper yield missed the point you clearly showed in the video, ie. which is the only waste you had which was not able to be used elsewhere is the SAME waste any butcher would have. Trimmed off excess fat is waste. Trimmed off silver skin is waste. No one can do anything with those parts. You correctly butchered the rest in a good manner. Some meat trimmed off that was fully useful wasn't put out with the medallions at the end for the photo shot but it wasn't waste. You stated it could be used in other ways and certainly it would be. There really is very little waste to a tenderloin. I personally don't butcher much beef as my butchering is primarily done on home processed venison. But a tenderloin is a tenderloin. The principles are the same and the end results are the same. Very nice video. Thanks for sharing.

awesome video and very helpful. i just recently started cutting meat at a grocery store after being a regular clerk for a long time and i've pretty much not been trained at all and tenderloins is one of the pieces i have to cut. you showed me more useful things in this video than our training videos/papers at work.

Thank you for your video you enabled me to butcher my own tenderloin for the first time today. Much appreciated!

Excellent tutorial!!! Very well at explaining the process!!!

Thanks, I'm glad you found the video helpful. In this video, I'm using the 7" Shun boning knife from their classic line.

Word up Chef! Thanks for the silver skin tip! Very helpful!!!

Filet for your staff meal? Man, I wanna work for you! ;-)

Watched a few videos about this, yours is the best by far. Will be using this on Sunday for mothers day :)

beautiful! where I work I've always just trimmed silverskin and excess fat, I've never separated the head and the chain but man that's beautiful, if my boss lets me I might start cutting them like this

Well done sir. I've watched other videos but yours is easier to follow with a better explication.

Excellent video! Thorough, informative, and no bullshit. Thank you for this. I always get my butcher to remove the silver, and now I know what that looks like.

Great video! Thank you, I couldn't have done without you!

.....And this is why I own a Kitchen Aid stand mixer with meat grinder attachment. Take all that meat off cuts and make them into ground beef. Thanks for encouraging the rest of the viewers, near the end, to reuse the tenderloin off cuts.

Absolutely amazing tutorial!

Thank you. I'm doing a Beef Wellington for Thanksgiving and this year I had a whole tenderloin to work with.

Awesome video. I've cooking for about 16 years and recently became a sous chef at a bigger place that does its own butchering(which is new for me) and this video is extremely helpful. Definitely subscribing.

Awesome tutorial! I'm going to give this a go. Thanks for posting this.

Everytime whole tenderloins go on manager special I grab one. And everytime I can never remember exactly how I cut it up, I come back to this video.

Upside down like I've done fish for years just like he said (skin down). Never thought of that, brilliant. Even the tag of meat to hold it like the tail part of a large Salmon. nice!

Yes, the reason why your tenderloin turned out "crappy" is because the chain and silver skin should first be removed. The marbling on the tenderloin in this video was on the high side of choice. I've bought choice tenderloins from Costco before and have always been pleased with their quality. Depending on the skill of the butcher, a tenderloin will yield about 50-60% by weight. I normally shoot for 7 fillets per 6 pound tenderloin. Remember, scraps can be ground & used for burgers/pasta sauce.

my wish is that people learn what the filet mignon is because most people ive encountered, including restaurants, meat packers etc....call every filet a filet mignon. I guess for marketing and it just sounds fancy. Mignon means small or petite.Awesome video!

Great well explained video thanks for taking the time to make it.

Deliciously well done video, very informative. Thanx!

Thanks for this video! I butchered a tenderloin for the first time tonight, and after watching your video found I had actually done it correctly! Next time I will cut them thicker

Good video, I learned more than I thought I would, having cut a tenderloin a few dozen times before.

That is absolutely gorgeous. Planning to make a beef Wellington with a tenderloin cut

Awesome tutorial. Thank you.

Thank you for this video. You are saving my Christmas dinner.

Thank you so much!!!! Excellent video! So helpful ❤️

Bought one yesterday, just removed the silver skin and cut the whole thing into 2 inches steaks, you get everything in the same steak, a bit harder to eat but not as bad as a t-bone steak for example, unless you are doing a fancy filet mignon only party, just go ahead and do like me, by the way the part he said you should do hot dogs with, its god damn good as a part of the steak, it has some fat but its basically like filet mignon bacon. Also keep an eye for deals, I bought mine for 48$ (7lb).

Fantastic breakdown!

Really nice method for getting the silver skin off. Will definitely be trying that next time I'm breaking down a tenderloin! Thanks!

Thank you for commenting on the lack of flavor in the filet. Not that its bad. It is good but most people who run out to buy a "good cut of beef" roll toward the filet. It is tender but im a flavor guy. Flavor is critical to me. I choose top sirloin, strip or rib before filet mignon. People ask me "is this going to be tender? And i think it's a terrible lazy question. Sirloin is SUPER flavorful and a prime or choice top sirloin is plenty tender....+great flavor. Thank you

Very good instructions! I just butchered my first tenderloin like this.

Great Video! Thanks for the Knowledge!

I love eating all kinds of meat. Turns out I even like seeing the butchering process. Tells you more about the meat. Nice!

I recover a lot of meat from the chain by scraping it down while pulling out all the connective tissues. We use this meat to make a stew with really thick gravy, then put that in little filo bags -"baluchon" - to serve as an appetizer. The little ends that we cut off for squaring up go onto mini kabobs for add-ons to some of our plates. The hard lumps of fat get tossed, but the connective stuff that still has some meat on it goes into a bucket to be rendered out for our beef stock. Profit!

Thank you for posting this. Great video 💪💪

Excellent. Glad you found the video helpful.

Wonderful. That's how I like to cut mine, and did so when I first became a meat cutter for Winn-Dixie. Unfortunately they're to obsessed with profit and a few cents lost to allow me do it in the way that looks a hundred times better. They only allow us to take off a part of the chain, and not even all of the silverskin. I'm glad there are videos like this showing the right way.

Awesome video and very informative. Thanks!

Excellent video!! Thank you. Well done

like your filleting a fish. I never would've thought of doing it that way. definitely trying that.

REALLY GREAT INFORMATIVE VIDEO...THANK YOU!

I came here from Hell’s Kitchen when a guy wasted a filet mignon

Thanks to this video I will never purchase $22 dollars worth of pre cut filets(2) from Publix. Not when this video taught me how to butcher a tenderloin that cost $40 fresh at the market that yields 8-10 cuts. Your videos are awesome please keep them coming.

this is a great vid. good job. it taught me alot

Many thx for the video - this was super helpful!

Amazing video. Hats off

Excellent tutorial.

Hey thanks so much for the video you make it look too easy but it was a huge help thanks for posting and brilliant the way you answered the aging comment :)

Thank you. Actually making one today. Although I cook a lot I never broke down a whole filet of beef.

I think you and I have different view points on what a proper yield is. In a fine dining kitchen, the uneven meat that's attached to the underside of the tenderloin is always taken off and it's considered bad form to leave it. In larger restaurants that charge cheaper prices, an argument can be made for trimming less meat to get a better overall yield. As I'm sure you know, all the scrap is used in other profitable dishes that help offset the cost of the tenderloin, allowing me to trim more.

Beautiful surgery. Great video.

Best video I could find thanks!

Very helpful! My daughter's favourite birthday meal is a beef wellington - would love to see which section you would keep for that and , motr importantly, how you would identify that section when butchering the tenderloin.

Very good video.. much appreciated

As a butcher, I leave the head in tact, tie the last three steaks of the head for a greater yield and sale the tail for a reduced price. That being said, for a fine dining restaurant, I'm sure everybody wants a "center cut" fillet. And I hope you charge 'em for it. I also hope that you put the chain, tail and head to good use somewhere else.

Great video, thanks!

Excellent video. Thank you.

Great Simple Video

Really caught my attention when you flipped it to trim the silver skin. I will be doing that now

I asked the kid at the butcher counter to give me 3 good pieces of beef tenderloin. When I got home I couldn’t believe all the fat and silver skin attached. I trimmed some off myself and broiled the steaks and enjoyed tender bites amongst sinewy bites. It also looked like they had definitely cut the pieces wrong. Where you had cut and then turned the meat on its side they had just cut the tenderloin into 4 or 5 pieces as it lay on the cutting board.

exceptional video!

so i watch a ton of video's and any of them convince me until I got to this one i watch this video one time and that is all it took thanks for helping with this video because I had no idea how to do it

single best video for this.

Thanks for sharing!